Sesame Cranberry Peanut Butter Cookies

Some people don't like chocolate chip cookies... or cake... or frosting. They prefer more delicate treats like lightly glazed scones, poppyseed muffins and orange-scented biscotti to a slice of chocolate cake.

If you're one of those people, I will never understand you. But... I will make cookies for you.

These Sesame Cranberry Peanut Butter Cookies are soft, chewy, delicious, and not too sweet. The sesame seeds and cranberries add the perfect amount of texture without overwhelming the classic peanut butter cookie flavor. 

Make these for the dessert purist in your life. Wrap them up in a box and leave it on their front stoop. Keep a few for yourself... Maybe put some chocolate in those ones (just saying).

Sesame Cranberry Peanut Butter Cookies
Adapted from Smitten Kitchen

1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup Sesame Cranberry Peanut Butter
3/4 cup sugar 
1/2 cup firmly packed light brown sugar
1 large egg
1 tablespoon milk (I used almond milk)
1 teaspoon vanilla extract
1/2 cup cranberries (if a more chunky texture desired)
1/4 cup sesame seeds (if a more chunky texture desired)
1 tablespoon sugar on a plate

Preheat oven to 350 degrees. In a large bowl, combine the flour, baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat throughly. Stir in the peanut butter and the cranberries. Place sugar on a plate. 

Drop dough by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a criss-cross pattern, but do not overly flatten cookies. Bake for 8 to 10 minutes. Do not overbake! Cookies may appear to be underdone, but they are not -- they are perfect and will taste delicious!

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